Go Fish by Al Brown (Hardback)

Al Brown can be counted on to find and share great New Zealand cuisine. In GoFish Al combines his two great passions – cooking and fishing – and bringsus more than 100 exceptional fish and shellfish recipes. Covering crustaceans,shellfish and fin fish of many varieties, Go Fish is the ultimate guide tosourcing and cooking fish.

Showing passion and respect for our cuisine and delivering it withuncomplicated excellence, Al's recipes are all about simplicity, yetsophistication, character and sometimes an element of surprise.

Stunningly photographed by Kieran Scott, Go Fish is the must-have cookbookfor every New Zealand household. It takes us back to the simple days when agreat meal could be had simply by casting your line from the dinghy. It's aboutgetting back to the fundamentals of life – of enjoying the environment aroundus and making the most of what we have.
Al Brown has loved fishing since he was young, from days fishing with his dad inthe holidays, and he still loves nothing better than fishing with his mates orhis kids.

Al is the acclaimed Wellington chef and co-owner of Logan Brown – one ofNew Zealand's top restaurants. He's one of the presenters of award-winning TVshow ‘Hunger for the Wild’ and author of the successful cookbook of the samename. As a culinary ambassador for New Zealand Trade & Enterprise since2003 he also helps to promote New Zealand cuisine overseas.

SAMPLE RECIPE

Fresh Kahawai with Chargrilled Zucchini, Beetroot & Black OliveVinaigrette (pictured left)
Serves 6 as a main course

Fresh kahawai, iki'd and bled immediately upon capture, is perfect for thisdish. It has a great taste and the medium-textured flesh works well with thebiggish flavours. With the natural sweetness of beetroot, coupled with thesaltiness of the black olive vinaigrette, there's plenty going on here. I alsolove the combination of warm fish served on the cool, slightly sharp salad.
Step 1: To Prepare the Beetroot
1kg beetroot, skin on
1/3 cup sugar
1/3 cup malt vinegar

Step 2: Black Olive Vinaigrette
2 tablespoons balsamic vinegar
2 tablespoons finely diced shallots
1 1/2 tablespoons sugar
150ml olive oil
1/2 cup good-quality black olives, stones removed and cut into slivers
1/4 cup finely chopped fresh mint
freshly ground black pepper

Step 3: Chargrilled Zucchini
6 small to medium zucchini
olive oil for grilling
salt and freshly ground black pepper to taste

Step 4: To Cook and Serve
6 × 150g fresh kahawai fillets
salt and freshly ground black pepper

Step 1: To Prepare the Beetroot
In a suitable saucepan, place the beetroot, sugar and vinegar. Cover with coldwater and place on high heat. Bring up to the boil, reduce the heat to a simmerand cook until soft through the centre (about 1 hour).
Once cooked, run under cold water for a minute or so, then peel off the skin.Refrigerate until required.

Step 2: Black Olive Vinaigrette
In a medium bowl, place the vinegar, shallots and sugar. Whisk together, thenslowly drizzle in the olive oil while whisking until incorporated. Fold in theblack olives and mint, and season with a good couple of grinds of black pepper.Refrigerate until serving.

Step 3: Chargrilled Zucchini
Heat the chargrill (or a griddle top or skillet). Slice the zucchini on an angleinto rounds about 1cm thick. Place in a bowl and toss with a little olive oiland salt and pepper.
Cook on a hot chargrill for a couple of minutes on each side until golden andslightly charred. Remove and cool to room temperature.

Step 4: To Cook and Serve
Heat the flat top of the barbecue or place a skillet or frying pan onmedium-high heat. Season the kahawai and cook until golden on each side and justcooked through.
While the fish is cooking, slice the beetroot into 5mm-thick rounds. Place on aplatter if serving family style or put 4–5 rounds on each serving plate.
Carefully place the chargrilled zucchini in a large bowl, then spoon some of theolive vinaigrette over and toss to coat. Place this on the beetroot, then topwith the kahawai. Drizzle a little more vinaigrette over the fish and servepronto.

Author Biography

Al Brown, celebrity chef and owner of Wellington restaurant Logan Brown, isalso co-star of hugely successful TV show ‘Hunger for the Wild’.